Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Blackened Salmon

"Quick and so delicious!"

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INGREDIENTS:
11/2 lb. salmon fillets, 6 oz. per person
1/4 cup olive oil
Fresh lemon, 1/2 juiced and 1/2 sliced for garnish
2 garlic cloves, finely chopped
3 Tbs. paprika
1 teaspoon cayenne pepper
3 teaspoons fresh thyme, chopped
1 1/2 teaspoon sea salt

PREPARATION:


1.     In a small bowl, combine olive oil, lemon juice and garlic.

2.     In a small bowl, combine paprika, cayenne pepper, thyme and sea salt.

3.     Cut salmon horizontally into four equal portions.  Brush both sides of fillets with oil mixture; lay on cutting board skin side up.

4.     Sprinkle seasonings on skin side.

5.     Lightly brush bottom of large skillet with oil mixture and turn heat to high.  Once the oil heats up  place fillets in pan, skin side (seasoned) down and turn heat to medium.

6.     Sprinkle the remaining seasoning on the top side of each filet.

7.     Cook on medium for 3-4 minutes per side depending on thickness of filet.

8.     Remove from pan and garnish with lemon slices.

9.     Serve and enjoy!